Mujaddara

Hello my dears, it’s been a while since I posted the last recipe. Although initially I wanted to only publish “quick cook” recipes or very light in terms of calories I could not hold myself not to share with you this delicious rice recipe inspired from the oriental cuisine. Surely your guests will be delighted!

One mention .. though the recipe requires basmati rice I used the regular one, maybe next time I will be more conscientious.

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Ingrediens

1 cup green lentils

1 cup basmati rice

1/2 cup extra virgin olive oil

one and a half teaspoon cumin seeds

1/2 teaspoon cracked black peppercorns

4 medium red onions, julienne sliced

1/2 cinnamon stick

Salt

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Directions

Both lentils and rice should be washed in several waters till the point where lentils are peeledÂ off Â and the rice until the water is clean. I also leave the rice for about 40 minutes in salted water to enlarge it’s volume.

Then boil theÂ lentilsÂ al dente at a low heat and also boil theÂ riceÂ in a separateÂ potÂ after you toast it for 3-4 min Â in a few tablespoons of olive oil. For the rice boiled it a double it’s quantity of water (in this case 1 cup of rice for 2 cups of water), is very important to setup the heat at low level also do not shake. After boiled the rice should be mixed with the lentils and half of theÂ caramelizedÂ onionÂ quantityÂ and leave them covered for some extraÂ steaming.

In a pan put the remaining olive oil, the pepper and the cumin for about 2 minutes moving the pan from time to time then we can add the onion and some salt. We should stir often so the onion will not stick to the pan and also splash some water for the onion to become more soft, at some point in this process we can add the cinnamon for some extra flavor. The whole process takes between 15 to 20 minutes. You’ll know the onion is ready after it acquires a brownish color and by the crispiness on some onion strips. Half the amount we mix it with the rice and lentils and the rest we keep it for decoration.